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OVERVIEW
Kitchen Manager ensures efficient kitchen operations, maintains high food quality and safety standards, and leads the kitchen team to deliver an excellent dining experience in a fast-paced environment. We pride ourselves in being more than food service, we are Hospitality.
KEY FUNCTIONS
Kitchen Operations Management
- Daily Operations: Oversee all kitchen activities, ensuring smooth operations during service hours, including food prep, cooking, and plating.
- Recipe Adherence: Ensure that all dishes are prepared according to standardized recipes and portion controls to maintain consistency in taste and presentation.Â
- Service Speed: Monitor and manage the speed of service with a sense of urgency, ensuring that food is prepared and served promptly, meeting the fast-paced nature of the restaurant.
- Maintain Culture: We are a membership based operation that is here to serve our guests. We are unique not only in the natural setting in which we are located but also by our focus on supporting the community we are a part of.
Team Leadership
- Staff Scheduling: Create and manage staff schedules, ensuring adequate coverage during peak hours while controlling labor costs.
- Training and Development: Train new kitchen staff and provide ongoing training to existing team members on cooking techniques, safety standards, and restaurant policies.
- Performance Management: Evaluate staff performance, provide feedback, hold accountability, and take corrective actions when necessary to maintain high standards.
Food Quality and Safety
- Quality Control: Regularly check the quality of ingredients and finished dishes to ensure they meet the restaurant’s standards.
- Food Safety Compliance: Enforce food safety regulations, including proper food handling, storage, and sanitation practices, to prevent contamination and ensure a safe dining experience.
- Health Inspections: Prepare for and manage health inspections, ensuring the kitchen complies with all local health codes and regulations.
Inventory and Supply Management
- Inventory Control: Monitor inventory levels of ingredients and supplies, ensuring that the kitchen is well-stocked without over-ordering.
- Ordering Supplies: Place orders with suppliers to replenish inventory, negotiate prices, ensure process with cross-utilization with catering, and ensure timely delivery of quality ingredients.
- Waste Management: Implement practices to minimize food waste and optimize ingredient usage, contributing to cost control.
Cost Control and Budgeting
- Food Cost Management: Monitor food costs and adjust recipes, portion sizes, or ingredient sourcing as needed to maintain profitability. Ensure efficient cost control and budgeting by strategically ordering food supplies, and inputting and reviewing invoices to align expenses with the allocated budget.
- Labor Cost Management: Control labor costs by optimizing staff schedules and improving efficiency in kitchen operations.
- Budget Adherence: Work within the budget set by the restaurant management, adjusting as needed to stay within financial targets.
Menu Development and Innovation
- Menu Planning: Collaborate with the restaurant management and culinary team to plan and update the menu, ensuring it meets customer preferences and market trends.
- Recipe Development: Assist with the development and test of new recipes, ensuring they can be prepared efficiently and consistently in a fast-paced environment.Â
- Seasonal Offerings: Introduce seasonal or limited-time offerings to keep the menu fresh and exciting.
Equipment and Maintenance Management
- Equipment Maintenance: Ensure all kitchen equipment is in good working order, scheduling regular maintenance and repairs as needed.
- Safety Protocols: Enforce safety protocols in the kitchen, ensuring staff use equipment properly and safely to prevent accidents.
Communication and Collaboration
- Liaison with Front-of-House: Maintain clear communication with the front-of-house team to ensure smooth coordination between the kitchen and service staff.
- Team Meetings: Conduct regular team meetings to discuss kitchen performance, address issues, and plan for upcoming events or menu changes.
- Be Adaptable: In an ever-changing environment, be willing to be flexible, think outside the box and adapt to the growing needs of our business.Â
Compliance and Reporting
- Regulatory Compliance: Ensure the kitchen adheres to all local, state, and federal regulations, including labor laws and health codes.
- Reporting: Prepare reports on kitchen performance, including food and labor costs, inventory levels, and customer feedback, for review by the restaurant management.Â
THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several ‘fundamentals’ called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:
- Take Ownership
- Look Ahead and Anticipate
- Contribute to Profit
- Do the Right Thing, Always
- Use Data to Make Decisions
KNOWLEDGE, SKILLS AND ABILITIES
- Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
- Ability to lead, mentor, guide, and direct a team and hold accountable for meeting specific goals
- Able to collaborate well with others to achieve goals
- Excellent written and verbal communication skills; attention to detail
- Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
- Must be able to work indoor and outdoor service/events
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- Â 3+ Years of leadership experience in the hospitality industry
- ServSafe Food Handler Certification; We will provide training for certifications
- ServSafe Alcohol Certification: We will provide training for certifications
- Current CPR, First Aid, AED certifications: We will provide training for certifications
REPORTING TO THIS POSITION
Back of House Canteen staff
PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.
ABOUT USÂ
Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.
With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.
Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.
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